Hi, I’m Maria, Margaret’s youngest daughter. I have been experimenting with gluten free chocolate chip cookie recipes. I think this recipe is, by far, the best yet! They are crispy around the edges and chewy in the middle.

Preheat oven at 350 degrees. Line two baking trays with parchment paper.

In a small bowl combine flour, baking powder, and salt until well blended.

In a large mixing bowl combine butter, shortening, brown sugar, and sugar. Using an electric mixer beat mixture on medium speed until smooth. Add the egg and vanilla extract and continue to beat. Add the flour mixture and blend until both mixtures are combined. Now add the chocolate chips.

Using two small spoons, scoop dough into ball shapes and place evenly apart on a lined baking tray. Bake for 12 minutes or until cookies are golden brown. Remove from oven and let cookies rest on the baking tray for a few minutes then transfer to a cooling rack.

This recipe makes 25 cookies, 17.8 carbs each.

Notes: We do not have a hand electric mixer so I melted the butter in order to make the mixing easier on myself. I baked the cookies in our mini oven.